My expertise has risen quite a few notches. This version from Monop is one you can pass up without remorse. Lackluster and not lemony enough. Plus the meringue lacked structure - too mushy. Still the high crust is an interesting innovation and merits 1*.

Tres chic MIYOU's version at La Bon Marche was much more lemony but the meringue again was too mushy. In the end, after two weeks of intensive research, I must sadly conclude that we're dealing with a tarte au citron i.e. a lemon curd pie + a dollop of meringue of varying sizes thrown on top. In some cases this is can be a mere twirl of meringue.

No doubt the citron meringuee is 'in' right now in Paris. I saw it everywhere.

Sorry that's how I see it PBers.

I suggest you pick up this tarte-shaped cookbook at BHV (9.90 euros) and get cracking on the lemon tarte and call it a day. Making a good meringue can be hellish.

HI Carol, thanks for the tip on Coutume cafe. Funny coincident I just received a job to shoot it for an Aussie mag.. Love the Citron tarte.. Had one last night and living in the Marais I am often at Loir dan la Theiere... yummm. Carla

Wonderful watercolors! I never think meringues are that difficult to do...the important thing is to make sure they touch the crust all around or they shrink up when they bake. Unless you want that effect, which seems to be the case with some of those. And then you brown them with one of those little torches. Literally playing with fire, oui?

Too funny with that candle. Well I'll hold that candle to you and say cheers to this great post, Carol. I also dare you to eat one whole in front of me next time you're in Paris, ok? Please don't go reading the ingredients to me, though.

Paris Letters

♥carol gillott♥

l'Ile Saint Louis, Paris, Ile de France, France

Hi I'm Carol Gillott,
My Mom taught me watercolors at 5. I'm still at it, now tripping over cobblestones, living in a 6th-floor garret on l'Ile Saint-Louis, Paris. Read Parisbreakfast with a hot chocolate and croissant.
I paint Paris breakfasts.